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Vegan Hot Cross Brioche

Miggs is Good’s resident recipe creator and botanical cuisine specialist. Find her at callmeishbel.com, and follow her on Instagram at @call.me.ishbel.

This egg and dairy free Hot Cross Brioche is light, spicy and full of fruit with that decadent buttery brioche texture. If your favourite local bakery is closed at the moment, try making this gourmet treat for yourself.

INGREDIENTS

Buns

350g plain white flour

7g dried yeast

2 tbsp mixed spice

15g caster sugar

1 tsp sea salt

120g sultanas

60g mixed peel or zest of 2 oranges

80g aquafaba (drained liquid from canned chickpeas)

100ml coconut milk

50ml oat milk

100g dairy-free butter

Crosses

30g flour

15g dairy-free butter

Water

Glaze

25g sugar

30ml oat milk

METHOD

Put the flour, dried yeast, caster sugar, mixed spice, and sea salt in a stand mixer bowl then add the sultanas and mixed peel.

Mix the aquafaba, oat milk and coconut milk in a jug.Using a dough hook, start the mixer on a slow speed and pour the jug of liquid slowly down the inside of the bowl. Increase speed when the dough starts to come together leaving the sides clean.

Add the dairy-free butter to the mixing bowl and work the dough until it is incorporated. It will start forming a ball around the dough hook and will eventually leave the sides of the bowl clean again.

Place the dough in an oiled bowl and cover with a clean tea towel, leave in a warm spot unitl it doubles in size.

Tip the dough onto a floured surface and portion into 8 balls, each should be approximately 100 – 110g.

Place in a greased loaf tin, cover with a tea towel, and set aside in a warm spot to double in size again.

Preheat the oven 180ºC or 160ºC fan forced.To make the crosses, rub dairy-free butter into flour until it resembles fine crumbs.

Add water a little at a time until you have a paste that will hold its form when piping.

Tip: If you don’t have a piping bag, use a plastic bag and snip a small hole in one of the corners.

To make the glaze, gently heat oat milk and caster sugar.

When the brioche loaf has doubled in size, pipe crosses on the top and put into the oven to bake. Bake for 30 – 35 minutes or until a skewer inserted in the centre comes out clean.

Gently tip out of the loaf tin and place it on a cake rack, and brush the tops with the glaze.

Delicous when served warm or lightly toasted the next day.

WEBSITE www.callmeishbel.com
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